Kristen's Chicken Nachos

 

Kristen made these for us (well, we all helped) at our family reunion.  They were delicious, so I wanted to share the recipe.  We made it again the week after we were home we loved it so much.

Chicken Nachos

*For the chicken:

2 T. olive oil

2 cloves garlic

1 onion, chopped

2 lb. chicken breast (boneless, skinless)

2 cups chicken broth

1 8 oz. can tomato sauce

1 T. salt

1/2 T. oregano

1 tsp. cumin

Set the instant pot to saute' and brown the onion and garlic for about 2-3 minutes.  Add the chicken and saute' for another couple of minutes.

Add the rest of the ingredients and set the pot to 18 minutes.  Let the pressure release and open the pot.  Strain the liquid.  Shred the chicken and replace as much liquid as you desire.

Layer on plates any or all of the following:

Tortilla chips (she used blue and white because it was July 4th)

Chicken

Queso Cheese dip, heated

Pico de Galo (recipe found here)

Avocado

Sour Cream 

Grated Cheese

Olives

We made it soon after we got home from the reunion.

* You can also use this chicken to make chicken tacos or burritos.

Frito Pie

I have heard of Frito Pie for a long time and finally decided to find a recipe and try it.  It was really delicious.  It is very similar to a recipe I've made for many years called Enchilada Casserole.  Ken liked this better, but I'm loyal to my old standby.  Both are delicious.

Frito Pie

1 lb. ground beef

 1 onion, chopped

1 packet taco seasoning

1 can Rotel (diced tomatoes with chilis)

1 can ranch style beans or pinto beans

1 can corn, drained

1 package fritos

Grated cheese

Brown the ground beef and onion together.  Mix in the taco seasoning and mix well.  Put in the Rotel, beans, and corn.  Combine and heat in the skillet. 

In a casserole dish, put in about 3/4 of the bag of fritos.  Add the meat mixture, then top with plenty of grated cheese. 

 Serve with any or all of the following toppings:

The rest of the Fritos

Sour cream

Lettuce

Olives

Avocado, diced or made into guacamole

diced fresh tomatoes

We used all of the optional toppings.  It was delicious.

Mexican Spinach Dip

 I made this to add to a taco bar.  It looked suspect but was delicious.  Everyone loved it and went back for more. . . and more!

Mexican Spinach Dip

1 8 oz. package of cream cheese

1/3 cup sour cream

2 cups grated cheese (Mexi blend)

1 15 oz. package of fresh spinach, cut up

2 cans diced tomatoes

1-2 jalapeno peppers, seeded and cut up

1 onion, minced

1/2 tsp. chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/3 tsp. cumin

Salt and pepper to taste

Preheat the oven to 350.  In a large bowl, Stir together the cream cheese and sour cream.  Add the cheese, spinach, tomatoes, jalapeon and onion and mix well.  Add the seasonings.  Put all in a 13 x 9 prepared pan.  Bake for 30 minutes, until hot and bubbly.  Serve warm with tortilla chips.

Chili Rellenos Casserole

It's a family thing.  My mom ALWAYS ordered Chili Rellenos when we went to Mexican restaurant.  My brother does, too.  I often do.  I love them.  When I saw this recipe for a Chili Rellenos Casserole, I had to try it.

 Chili Rellenos Casserole

Filling

4 well beaten eggs

1/4 cup flour

1/2 cup evaporated milk

2 tsps. or more hot sauce

1/4 tsp. paprika

1/4 tsp. onion powder

1 tsp. salt

Other ingredients

1 can (27 oz.) whole green chilis or equivalent in diced green chilis

1 1/2 lbs. ground beef

1 onion, diced

1 lb. grated Monterey Jack cheese

12 corn tortillas

1 can (16 oz) refried bean

1 can olives

Spray a 13 x 9 pan well.  In a bowl, whisk together the filling ingredients and set aside.

In a large skillet, brown the beef with the onions for about 5-7 minutes.

Add refried beans to the pan and stir and cook.  Cut the tortillas in 1 inch strips.  Place 1/2 the tortillas in the bottom of the pan.  Layer 1/2 of the green chilis over the strips.  Then 1/2 of the cheese. Then layer the rest of the tortillas and green chilis.  Pour the filling over all and sprinkle the remaining cheese on top.  Cover with foil and bake at 375 for about 45 minutes.  Remove foil the last 5 minutes.

Toppings- Use any or all of the following toppings:

Guacamole or sliced avocado

Salsa

Sour Creams

Olives

Green Enchilada Chicken Soup

 A new favorite around here is this Green Enchilada Chicken Soup.  It is really delicious and easy to make.

Green Enchilada Chicken Soup

Olive oil

1 onion, diced

2 cloves garlic, minced

2 lbs. boneless skinless chicken breasts

3 cups chicken broth

1- 28 oz can green enchilada sauce

1/2 tsp cumin

1 cup cream

2 cups Monterey Jack cheese, grated

4 oz. cream cheese, softened

1/2 cup salsa verde

1 can white beans, drained

2-4 corn tortillas, cut into strips

Cilantro

Salt and Pepper

In a large pot, heat 2 T. olive oil and add the onion and cook until translucent and soft.  Add the garlic and cook another minute.  Add the chicken breasts and broth and bring to a simmer.  cook until chicken can be easily shredded with a fork.  Remove chicken and shred.  Return the chicken to the pot.  Add the enchilada sauce, cumin, cream, cream cheese, salsa verde, cheese, and beans.  Cook, stirring often until the cheese is melted and all is well blended.

Season with salt and pepper.  Stir in the tortilla strips.  Garnish with cilantro.

Grilled Fish Tacos

 I make a lot of different recipes and love to try new ones, so we don't repeat foods very often.  But there is an exception: my fish tacos.  We eat these every few weeks because we love them.  Michelle recently shared a slightly more healthy version of fish tacos.  She said they loved them so much she would even choose these for her birthday dinner. That is big! That is saying a lot!  A lot!!

Grilled Fish Tacos

1-2 lbs. tilapia

Rub

 1 1/2 tsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp granulated garlic

3/4 tsp kosher salt

1/2 tsp sugar

1/4 tsp cayenne

1 pinch smoked paprika

Cabbage Slaw

1 lb. shredded cabbage (you can buy a slaw mix and chop it fine)

1/2 tsp kosher salt

1/4 cup finely chopped red onion

1/2 cup chopped cilantro  (half of a grocery store bunch)

1/4-1/2 of a jalapeno, finely chopped

1/4 cup fresh lime juice

2 T olive oil

Toppings:  Lime quarters, Avocado, chipotle mayonnaise

Tortillas

Preheat the grill to med-high

Rinse and pat fish dry.  Stir the rub ingredients together and sprinkle both sides of the fish.  Let sit for a few minutes.  Meanwhile, put the cabbage  and salt in a bowl and toss.  Add the other ingredients and toss together.  Taste and add more lime, salt, and pepper until it is the perfect taste.

Grease the grill well and put the fish on.  Turn heat to medium.  Grill each side a few minutes, making grill marks.  Flip.  Cook until done and flakey.  Squeeze fresh lime on the fish.  Grill the tortillas, brushing with olive oil.  

Assemble tacos in tortillas:  fish, cabbage slaw, avocado, and cilantro.  Squeeze lime overall.

White Chili

I got this delicious soup recipe from my sister-in-law, Ada, years ago.  I kind of forgot about it.  Kristen was making it one day recently (I put it in my cookbook that I gave to all my daughters) and said she makes it frequently and her family loves it. She now makes it in her instant pot.  That reminded me about the recipe and I got it out and made it.  It is absolutely delicious, especially with the avocado relish on top.  This one is a crowd pleaser!  

White Chili

3 cans great northern beans, drained

3-4 cups chicken broth

3 frozen boneless, skinless chicken breasts

4 cans green chilis

1-2 cloves garlic, minced or crushed

1 medium onion, chopped

1 T olive oil

1 tsp cumin

1 tsp ground oregano

1/4 tsp paprika

Cayenne pepper or pepper flakes, to taste

1-2 lbs. Monterey Jack Cheese (grated)

Salt to taste (you may not need salt)

In a large pot, saute' onions in olive oil until translucent.  Add the garlic and saute' a bit longer.  Add the broth, beans, green chilis and chicken breasts.  Simmer until the chicken is cooked.  Remove the chicken and cube or shred, then add it back into the pot.  Add the spices and cheese.  Cook and stir for a while.  Taste and add salt if needed.  Serve with corn chips and Avocado relish.

Avocado Relish

1 large avocado, peeled and diced

3-4 large Roma tomatoes, diced (or cherry tomatoes, chopped)

Juice of 1/2 lime

Fresh cilantro, chopped.  

1 Jalapeno, seeded and diced fine (opt.)

Mix together.  Garnish soup with the relish.

*I've altered the recipe slightly to our tastes.

Mexican Rice

I got this recipe years ago from my niece, Sara, who got it from her mother-in-law who is of Mexican descent.  So it's the real deal.  It makes a great side dish with Mexican food.

Shown here with tamales and avocado

Sara's Mexican White Rice
2 cups rice, rinsed and drained
2 small garlic cloves
4 T. canola oil
1 small onion chopped
4 c. canned chicken broth
3/4 cup frozen peas
1 tsp. salt
Heat oil in large pot and add rice, garlic cloves and onion. Cook and stir over medium heat until rice is lightly browned. Add chicken broth and salt-- stir. Bring to a boil. Once it comes to a boil, cover and reduce heat to very "low" setting and start timing for 30 to 45 minutes (I find it doesn't take this long.  Keep checking it.) Ten minutes before rice is done, add frozen peas, cover and finish cooking until rice has absorbed most of the liquid and is tender. If rice has absorbed all liquid and it's not tender, add 1/8 cup water to it. Makes 8 servings.

Breakfast Quesadillas

My husband saw this recipe in a mailing from our health insurance company and tried it.  They were delicious!  I can't wait to have them again.

Breakfast Quesadillas
1/4 cup canned green chilis
4 eggs, beaten
Black pepper
10-inch tortillas
1 1/2 cups grated cheese
4 slices bacon, cooked and crumbled
Salsa

Coat a small skillet with cooking spray.  Saute' the chilies over medium heat for 1-2 minutes.  Add the eggs and cook, stirring until scrambled and set.  Season with pepper (and salt if you wish.)  Spray a larger skillet.  Heat and put a tortilla in.  Cook until bubbles form- about a minute.  Flip the tortilla and cook for 1 more minute.  Spread half the cheese evenly over the tortilla, covering to the edges.  Reduce heat to low.  Quickly arrange half the cooked bacon and half the egg mixture over the cheese.  Cook until the cheese starts to melt.  Fold the tortilla in half to create a half-moon shape.  Flip folded tortilla over and cook until it is lightly toasted and the cheese is melted.  Cut in wedges.  Repeat  with a second tortilla.  Serve with salsa.

Shrimp Enchiladas

These were yummy!

Shrimp Enchiladas
1 T. extra virgin olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, chopped
1 jalapeno, seeded and minced
1 lb shrimp, shelled and chopped
Kosher salt
Pepper

Cream Sauce
4 T. butter
4 T. flour
1 1/2 cups milk
1/2 cup sour cream
1 small can diced green chilis
1 tsp cumin
Kosher salt

8 medium flour tortillas
1 1/2 cup shredded Monterey Jack cheese, divided
Freshly chopped cilantro for garnish
Pico de gallo

Preheat oven to 400.  In a large skillet, over medium heat, heat the olive oil and cook the onion and pepper and jalapeno. When softened, add the garlic and cook another minute.  It should take 7- 10 minutes.  Add the shrimp and cook until the shrimp is pink- about 5 minutes.  Season with salt and pepper.
In a medium saucepan, melt the butter over med. heat.  Add the flour and cook for a couple of minutes.  Add the sour cream and milk and cook until thickened.  Add the green chilis, cumin and season well with salt and pepper.  Stir into a nice sauce.
Assemble the enchiladas by spreading a thin layer of the sauce into a prepared 9 x 13 pan.  Spoon about 1/3 cup shrimp mixture into each of the 8 tortillas.  Sprinkle with cheese.  Put a spoonful of sauce in then roll up and place in pan seam-side down.  Repeat with all tortillas.  Spread the sauce over enchiladas then top with remaining cheese.  Bake until the cheese is melted and sauce is bubbly.  It will take about 30 minutes.  Garnish with cilantro and serve with Pico de Gallo.

Tomatillo Salsa

My sister, Pam (cook extraordinaire) recently brought me some of this delicious salsa with the recipe.

Tomatillo Salsa
1 28 oz. can tomatillo tomatoes (drained)
1/2 cup sugar
1/2 bunch cilantro, chopped fine
1 heaping T. diced jalapenos (fresh or canned)

Put all ingredients into a blender and blend for about a minute.

Serve with tortilla chips.  Delicious!

Taco Dinner

When we were raising our children, there were very few meals that everyone liked.  This is one.  Every member of the family enjoyed it, and it was easy and fast. It is a great meal to expand and feed a crowd.

Taco Dinner
1 lb. hamburger
1 onion, chopped
1 or 2 cans tomato sauce (I like 2)
1 packet taco seasoning
1 can red kidney beans, drained
Lettuce, shredded
Tomatoes, chopped
Cheese, grated
Avocado, chopped
Fritos, lots of Fritos (I just made this for grandkids and we consumed an entire large bag!)
Toppings
Salsa, any kind
Sour Cream
Tabasco sauce

Brown the hamburger with the onion.  Add the taco seasoning, tomato sauce, and beans.  Put all the ingredients on the table and let people build their own dinner.  Fritos, meat sauce, cheese, lettuce, tomatoes, avocados, and toppings.

Rainbow Vegetable Burritos

When I was visiting Kristen in Wisconsin, we tried a lot of healthy recipes.  This one was just delicious.  We actually combined two different recipes: one she got from a friend, and one from the Internet.

Rainbow Vegetable Burritos
2 whole sweet potatoes, peeled and cubed
1-2 Jalapenos, diced
1 red pepper, diced
1 red onion, diced
1 box mushrooms, sliced
Squash, zucchini or yellow, diced
1 Tablespoon olive oil
Salt and pepper
1 tsp. oregano
1 can black beans, drained and rinsed and heated, if desired
Cooked rice, optional
1 bunch fresh cilantro, chopped
fresh lime juice
Grated cheese, optional
Sour Cream, optional
Tomatoes, diced
1 package burrito-size whole wheat tortillas
Chop all the vegetables and saute in a large skillet until soft.  Roll with a small portion of black beans and rice (if using) in the tortillas.  Add lime juice and other toppings of choice.   So delicious and healthy!  Top with cilantro.

Burritos Mexicano

When we were in Wisconsin visiting Kristen last summer, she took us to her favorite Mexican restaurant.  She suggested the Burrito Mexicano.  She said she ordered it the first time she went there and has never ordered anything else there as it was so good.  Loving it so much, she analyzed the taste and went home and tried to make it herself.  After trying several different recipes, she finally found one that tasted similar.  She shared it with me.  It is absolutely delicious and bonus, it is fast and easy!

Burritos Mexicano

2-3 chicken breasts, cut up

1 large green pepper, diced

1 large onion, diced

2 tomatoes, diced

Salt and pepper

In a large skillet, saute the chicken, pepper, and onion in oil.  After vegetables are softened, add tomatoes and cook for another minute.  Add salt and pepper.  Set aside while you make the sauce.

Sauce

1 1/4 lb. white American cheese (Land o Lakes Brand -block) cut into 1 inch cubes (I actually couldn't find this, so I bought a lb package of white American cheese slices)

2/3 cup whole milk

1/2 cup cold water

1 small can diced green chilis

Pickled Jalapeno peppers from a jar, to taste.  I used about 5 of them, chopped

A little bit of Jalapeno pickle juice

In a large microwave-safe bowl, stir together the cheese, milk, and water.  Microwave for about 5 minutes.  Stop the microwave and stir frequently.  It will come together into a runny, delicious sauce.

Remove from the microwave and add the green chilis, jalapenos and juice.  Stir and taste, correcting seasoning as desired.  

1 dozen flour tortillas
Fill each tortilla with about 1/12 of the chicken mixture and a little of the cheese sauce.  Roll up burrito style and put in a 9 x 13 pan.  Pour the remaining sauce over the top, working it down into the burritos.  Bake at 350 until hot and bubbly.
Serve with chopped, fresh tomatoes on top, if desired.

Chicken Tortilla Soup

Soup Season! My favorite season of the year. This is a very delicious version of Chicken Tortilla Soup
2 T. butter
1/2 cup chopped bell peppers
1 cup chopped onion
1 tsp. cumin
1 1/2 quarts chicken broth or stock (or I like to do 1 quart stock and 2 cups chicken broth made with BTB)
1 3/4 cup chunky sala
1 cup frozen petite white corn
1 can black beans,drained
3 chicken breasts, cooked and shredded OR 1 whole rotisserie chicken deboned and shredded OR two or three cans chicken breast
Tortilla strips or chips
Garnishes for topping the soup: Cilantro, sour cream, avocado, lime juice 
Melt butter in large sauce pan. Add green pepper, onion, and cumin. Saute' until tender. Stir in broth, salsa, corn, and beans. Bring to a boil, reduce heat, and cook for a few minutes. Add chicken. Heat through. Ladel into bowls and top with tortilla strips. Add garnishes of your choice. The lime juice is delicious.

Taco Rice

Mexican-flavored foods are gaining popularity in Japan.  You can find ingredients such as salsa, taco seasoning, and hot sauce on the grocery shelves.  A recipe they make there, that I haven't seen here is taco rice.  It puts Mexican flavors with their beloved rice.  It was really good.  It is difficult to find tortill chips there.  So they often just put regular potato chips on the taco rice(as shown).  They served this a few times at our weekly family home evenings.  It was always a big hit with everyone. (Eat it with chopsticks, of course!)

Taco Rice
1 lb. hamburger browned with
1 diced onion
Add taco seasoning and water to make a sauce
Serve over hot, cooked rice.  Top with chopped lettuce, diced tomatoes, shredded cheese, chopped green onions, tortilla chips, and salsa. 
Easy and yummy.

Fiesta Lime Chicken

This marinade for chicken is so delicious. 

Fiesta Lime Chicken
In a gallon-sized zip lock bag, put the following:
3 Tablespoons fresh lime juice (or you can substitute fresh lemon juice)
2 Tablespoons soy sauce
1/4 cup sweet chili sauce
1/2 Tablespoon Worcestershire sauce
2 cloves garlic, minced
Pepper
1/2 teaspoon cumin

Close bag and mix with hands.  Add 4 chicken breasts and marinate at least one hour.
Put some oil in a large skillet and heat.  Cook each breast on each side until no longer pink in center.  Sprinkle with 1/2 cup grated cheese and cover with lid.  Turn off heat and let sit until melted.
Serve over rice or in a tortilla.  Top with the following pico de gallo:

3 tomatoes, chopped
1/4 cup onion or green onion, chopped
Juice of 1 lime
Chopped cilantro, to taste
Salt and pepper, to taste

Top with corn tortilla strips or crushed tortilla chips, lettuce and the pico.  It is also delicious with sliced avocado on top or guacamole. 
Serving suggestion:  I like to serve it burrito-style in a large flour tortilla.  I put about 1/4 rice on the tortilla, then the chicken, then lettuce, then the pico, then guacamole or avocado slices and roll it up.
I like to serve refried beans or black beans on the side.

4th of July Taco Salad

I saw this cute idea on Pinterest.  It's just a taco salad with layered ingredients instead of mixed together.

4th of July Taco Salad
1 lb. ground beef
1 onion, diced
1 can tomato paste (or 1 can tomato sauce)
1 can water (don't add the water if you use the sauce)
1 package taco seasoning mix
Shredded lettuce
Grated Cheese
Sliced olives
Cherry tomatoes, sliced in half
Tortilla chips
Guacamole and/ or ranch dressing
Salsa
Tabasco Sauce

Brown the ground beef and onion together.  When browned, add the tomato paste, water, and taco seasoning.  Add about 1 teaspoon of sugar.  Simmer for a few minutes while you prepare the rest of the ingredients, stirring occasionally. 

In a tray or 13x9 pan or casserole dish, layer the ingredients.  First, the hamburger mixture, then completely cover that with the shredded lettuce.  Leaving a square in the corner for the stars, make stripes, alternating the tomatoes and cheese.  Put sliced olives in the square, representing the stars.  Put tortilla chips all around the edges.  You can make a layer of tortilla chips below the hamburger mixture if you would like, as well.  Serve with guacamole (mashed avocado mixed with salt and pepper and lemon juice), salsa and tabasco sauce.

Chicken Fajitas

I love these chicken fajitas.  They are easy and fast and tasty.  AND  I can get all the ingredients in Japan.  I got the original recipe from my sister, Joan, but I may have altered it some through the years, but the marinade is the same.  It really makes for tasty chicken.

Chicken Fajitas
*2-4 boneless, skinless chicken breasts, cut up in thin strips or chunks
4 T. white vinegar
4 T. soy sauce
1 teaspoon crushed garlic or garlic powder
1 teaspoon pepper
Lemon Juice

Cut up the chicken.  Mix together the vinegar, soy sauce, garlic, pepper, and lemon juice.  Put the chicken in the marinade while you prepare the other ingredients.

2 bell peppers, cut into thin strips
1 large onion, cut into strips
Oil or butter for frying

Toppings: 
Tomatoes, cut up
Lettuce, sliced thin
Avocados or guacamole
Sour Cream
Tabasco sauce
Salsa

Soft flour tortillas

Put the oil in a large skillet.  Add the onions and bell peppers.  On medium heat, saute them until the vegetables are soft and golden.  It takes awhile.  Add the marinated chicken with just a little of the marinade.  Cook all together until the chicken is done and a bit caramelized and sizzling. 

On a tortilla, put some of the chicken mixture and then add whatever toppings you desire.

*They are also delicious made with beef or shrimp or a mixture of protein.  My favorite- chicken and shrimp together. 

White Chicken Tortilla Soup

So. I love Mexican style soups...taco soup, enchilada soup etc. I love that they are easy. I love that my kids love them. And I love that they are tasty.

I have new favorite Mexican-style soup. This one! Some good friends of ours, the Bowmans, have a fall celebration party every year and it is so fun to get together at this beautiful time of year and enjoy each others' company. This year we all brought a soup to share and it was fun to try lots of different soups. Brielle, my 9 year old, ate 3 bowls of this one and kept telling me how good it was so I asked our friend Emily for her recipe. She kindly shared and we made it tonight. It was done in less than 30 minutes (thank heavens, because my kids were "starving" when we got home from violin lessons) and we loved it. I hope you enjoy it too!

4-5 chicken breasts (Since I was in a hurry, I used the chicken we canned because it was already cooked. :) )
2 tbsp butter
5 green onions- just the white parts finely diced
3 tsp cumin
Salt and pepper
8 cups water.
8 tsp chicken base.
3-4 cans white beans ( I did great northern)
One bag of frozen corn
1/2 jar mild-medium salsa blended up
2 cans diced chilies (4 oz cans)
1 cup whipping cream
6 corn tortillas cut into 1 inch squares. The more tortillas you add the thicker the soup. So you can for sure add more if you'd like.

Emily does everything in the giant stock pot. It keeps the chicken more moist.
Brown the chicken in the butter and add the onions. Cook til soft. Add cumin, salt and pepper. Mix and cook a bit more to get seasonings to coat chicken. Add everything else while heating it through on med heat. Bring to a boil and let stand for a bit before serving.

Emily brought cheese, sour cream and chips to serve with it. I didn't need any of that. It was delicious without. My kids loved the cheese and chips with it...of course. :)

This makes a lot. At least 2 meals for my family of 6 and will be good for Brielle's lunch for 2 or 3 days as well. Yay! I love leftovers that double for school lunch as well!